Monday, 30 January 2012

CHORIZO AND ROASTED PEPPER TORTILLA


Tortilla is a Spanish staple dish eaten at any time of the day. Not to be mistaken for the Mexican tortilla used as a wrap, this tortilla is a thick, hefty omelette made with potatoes, onions and eggs. It is served in tapas bars as small cubes skewered with cocktail sticks. It is a quick and easy dish that can be whipped up with only a few ingredients and can be served as a snack, appetizer or side dish.


The classic recipe is potatoes and onions mixed with a good amount of egg. The potatoes are usually fried first before incorporating with the rest of the ingredients. I parboiled the potato slices before drizzling with oil and baking for a lower fat version. Chorizos and roasted red pepper strips adds an interesting twist. It definitely gave it a spike in flavour. 




Ingredients:

2 c. peeled and sliced potatoes
6 tbsps. olive oil
1 clove of garlic, chopped
1 onion, halved and sliced
3 cooked medium chorizos, sliced into thin rounds
1/4 c. of roast red pepper strips (ready bought)
1 c. grated cheese
6 eggs

Drizzle the potatoes with about 2 tbsps. of olive oil and bake in a single layer  for 20 minutes or until tender.


Sauté  the garlic and onions in 2 tbsps. of olive oil until the onions are translucent. Add the chorizos, roasted red pepper, potatoes and paprika. Fry for 2 minutes or until the chorizo starts to exude oil. 


Beat the eggs in a mixing bowl and add the salt and pepper. Add the rest of the ingredients and stir with a spatula. 


Heat up the grill. Heat up a non-stick frying pan and add 2 tbsps. of olive oil. Add the egg mixture and cover with a lid. Fry on medium heat for about 8 minutes, or until the bottom is browned and the edges soft set. Transfer the pan to the grill and cook until the top is set (about 8 minutes). To test for doneness, insert the tip of a knife in the middle. If it comes out clean, it's done. Invert on a plate, let rest for 5 minutes before cutting into wedges or cubes.


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Pork and Chorizo Empanada
Calamares Fritos
Spinach and Potato Torta
Patatas Bravas
Thanks for dropping by. It would be nice if we could meet up on FACEBOOK or TWITTER

Thursday, 26 January 2012

CHINESE PEANUT COOKIES


We used to go home to Malaysia for the Chinese new year every year until the children started school. I just enjoyed the festive atmosphere everywhere but most of all in the shops. I feasted my eyes on the beautifully packaged munch-able goodies. Red and gold trays of assorted lucky foods were piled high on display tables. My favourite were the very popular peanut cookies or sometimes called peanut dainties. The texure of these cookies are like shortbread but with a crispier crust. The taste is of intense peanutty goodness. Most recipes use peanut oil as the binder but I used butter and peanut butter. I also used castor sugar instead of icing sugar because I like sweet specks of sugar rather than the uniform sweet powdery sweetness that icing sugar gives.

Monday, 23 January 2012

CHICKEN AND LETTUCE BOATS (SAN CHOY BAU)


January 23 is the first day of the Chinese lunar new year this year. This year is the year of the dragon, a most auspicious sign in the Chinese Zodiac. I know that 2012 is a dark foreboding year according to some cultural beliefs but there is still a chance for things to turn around.

The Chinese new year is met with a lot of luck, wealth and happiness boosting ceremonies and food. This dish, called san choy bau, is one of the dishes that is popularly eaten in the new year.

Thursday, 19 January 2012

SALT BAKED CHICKEN (PINAUPONG MANOK)


The Kulinarya Cooking Club's theme for this month is a healthy version of a dish for one's birthday party. I know we tend to indulge and throw our cares away on our birthdays but with the holidays just over, it makes sense to think of delicious yet healthy dishes that we can serve for celebrations. 

There are actually a lot of healthier options that won't change our celebrating mood at all. A lot of cooking methods such as roasting, grilling and steaming cuts down on fat yet puts in more taste. Instead of making a healthier version of a dish, I chose a dish that's naturally low in fat but has masses of flavour.


This dish is called pinaupong manok in Tagalog. It simply means chicken cooked in a sitting position. It is a whole chicken set to squat on a bed of salt (same position as a beer can chicken) then covered with more salt and cooked slowly until it cooks in the salt. I lay my chicken flat on its back so that I can use a smaller pot and less salt. The salt bakes the chicken in a steamy heat resulting to a very tender, succulent and extra tasty chicken. The salt does not make the chicken salty at all but gives it an extra savoury taste. 






Ingredients:


1 whole chicken
4 cloves garlic, sliced 
2'x2" piece of ginger sliced
2 stalks of spring onions, cut into 3 pieces each
1/4 c. light soy sauce
2 tbsps. salt
2 tsps. sesame oil
about 1.5kg. of coarse/rock salt

Pre-heat the oven to 350° F/ 180° C. 

Stuff the chicken with a few pieces of ginger, garlic and spring onions. Half fill a wok with water and add the soy sauce, salt and the rest of the garlic, ginger and spring onions. Bring to a boil and simmer for five minutes. Put the chicken in and parboil for 2 minutes on each side. Take out of the water and leave to rest on a rack to dry. This will only take a few minutes. Rub the skin with sesame oil. 


Lay the chicken on its back on a piece of muslin or cheese cloth. Wrap it up, with the seam on top for ease of unwrapping. 

Heat up the salt in a heavy pot that's big enough to hold the chicken. When the salt is hot, take half off the pot. Lay the wrapped chicken, breast side up, on top of the salt. Cover with the rest of the salt, then with a sheet of foil. Cover with the pot lid. 

Bake for 1 hour, then take the pot out of the oven. Leave to rest for 20 minutes before opening the pot. 


Take the chicken out of the salt, unwrap and chop into serving pieces and serve with the spring onion and ginger oil.


Ingredients for the spring onion and ginger oil:


1/4 c. oil
1/2 c. chopped spring onions
2 tbsps. grated ginger
1/2 tsp. salt


Heat up the cooking oil in a small pan. When hot, add the rest of the ingredients, stir then take off the heat. Transfer to a small bowl and serve with the chicken.

Thank you to our Kulinarya hosts for this month, Pearl of My Sassy Chef  and Thea of Words and Nosh. Please visit the blogs of the other Kulinarya Cooking Club members to see what they have prepared for this month's theme.


All rights reserved ©Adora's Box Copyright 2011. 

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You might also like

Pandan Brined Roast Chicken 
Nasi Ayam (Chicken Rice)
Crispy Unfried Chicken
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Monday, 16 January 2012

THOUSAND CORNER SEAFOOD BALLS


As families get together for the Chinese new year, the table is filled with numerous dishes with auspicious symbolisms. It is considered lucky to eat round shaped food to symbolize unity. Shrimps and prawns symbolize happiness and good fortune. Thousand corner shrimp balls, considered a lucky food, is one of the dishes that are commonly served. 

Thursday, 12 January 2012

SPECIAL ENSAIMADA


As a food enthusiast, I love films where there are copious scenes of frenetic kitchen activity. I thoroughly connect to that. When I saw Julie and Julia, I connected even more, not realizing that that was even possible. My children were amused by the mere fact that Julie was a food blogger. My daughter liked the film so much that she came up with an idea that I follow Julie's track by cooking the recipes of the doyen of Filipino cuisine, Nora Daza. Nora and Adora, that was the plan. Though the plan was so fantastic, I sheepishly declined. No way could I give justice to Ms. Daza's cooking style. Although her cook book is one of my most used cooking bibles, we differ drastically in cooking style. Ms Daza is a glamorous lady who cooks classic French, Filipino and other international dishes in the style when fine dining is de rigueur. On the other hand, everyone who knows me knows that I am more into relaxed, casual dining.  

Monday, 9 January 2012

BRAISED LAMB SHANKS WITH OLIVES AND LEMON


We've had a spate of freaky, super blustery weather last week after having an unusually mild start to the winter. Apart from the weather being worrying and disturbing, it wreaked havoc on tv aerials and satellite dishes. 


Thursday, 5 January 2012

KICKING GARLIC BUFFALO WINGS



How much chicken wings can a person eat? Can anyone tell me? It is one food that make you lose count. Before you realize it, there's a pile of bones in front of you already. Blame it on the high skin to meat ratio. If anyone asks for extra skin, give them chicken wings.

Monday, 2 January 2012

PANCIT CANTON


Food that have auspicious symbolisms are eaten to welcome the new year. Noodles signify long life so are one of the most popular dishes served.


Despite its name, pancit canton is a Filipino dish. This is one of those Filipino dishes that has place names attached although they do not originate nor have any connections to it. Pancit means noodles in Filipino. It stems from the word pian i sit meaning something that is cooked fast. This is one of the most popular noodle dishes and is usually served at celebrations.


The noodles used in pancit canton is chow mein. They are pre-cooked dried egg noodles. They cook really fast so care must be taken not to overcook them. There is nothing worse than soggy overcooked noodles. Chicken or pork and prawns are stir fried with vegetables to top the noodles.


A cloud of doom and gloom hovers over our heads as the big question of whether this year is going to be our last one on earth. On the other hand, it is the year of the dragon, a symbol of power and luck, in the Chinese lunar calendar. I still believe that this year, like any another, has its fair chance of being a good one. Let's just carry on and enjoy our lives the best way we can. Now, let's eat!




Ingredients:

2-8oz. packs of pancit canton
2 chicken thighs
light soy sauce
sesame oil
1 egg white
corn flour
about 20 prawns
6 fish balls, sliced
5 dried shitake mushrooms, soaked and cut into strips
1 carrot, cut into thin diagonal slices
3 cloves garlic, chopped
1 onion, cut into chunks
1/2 cup of red and green bell pepper strips
15 sugar snap peas, topped and tailed, halved
3 spring onions cut into 1" long pieces
1/4 c. oyster sauce
2 tbsps. sugar
3 c. chicken stock
cooking oil

Method:

Blanch the noodles with boiling water. Drain immediately. 


Debone the chicken thighs and slice thinly. Season with the 2 tsps. soy sauce and 1/2 tsp. sesame oil. Add the egg white and stir. Drain off excess liquid. Add the 2 tbps. corn flour and stir. Deep fry the chicken pieces until golden brown. Set aside.

Heat up a clean wok. Add 1/4 c. of cooking oil and stir fry the noodles. Add 1 tbsp of light soy sauce and 1 tsp. of sesame oil. Stir fry for about 4 minutes or until hot and fragrant. Set aside.

Heat up 2 tbsps. of oil in the same wok. Add the carrots and stir fry on high heat for about 3 minutes or until the edges tun a lighter colour. Carrots are sweeter and more tender when fried this way. Take the carrots off the pan and set aside. 

Add the garlic and onions to the same pan and stir fry for 2 minutes. Return the carrots to the pan and add the shitake mushrooms, fish balls, sugar snap peas and celery. Add the 1/4 c. of oyster sauce and 2 tbsps. soy sauce. Stir fry for 2 minutes before adding the prawns and cabbage. Stir fry for 2 minutes. 

Add the 3 c. broth and bring to a boil. Disperse 2 tbsps. of corn flour in 1/4 cup of water. Slowly add to the sauce while stirring. Add the chicken pieces, spring onions and 2 tsps. sesame oil. 

Remove half of the vegetables, chicken and prawns and set aside for topping. Add the noodles and cook just until the noodles are hot. Transfer to a serving dish. Top with the vegetables. Serve immediately.





All rights reserved ©Adora's Box Copyright 2011. 

Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you.

You might also like

Mixed Noodle Stir Fry with Crispy Pork
Beef in Black Bean Sauce On Rice Vermicelli
Kung Pao Chicken on Glass Noodles
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